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Biology 101- Molecules of Life
Questions and Expert Answers the
Latest Version
Question: How much fibre per serving does a good source of fibre need to
have
Answer: 2.5-.5g per serving
Question: 96% of your body is composed of
Answer: oxygen, carbon, hydrogen, nitrogen
Question: organic compounds
Answer: composed of carbon, hydrogen and oxygen
Question: macromolecules
Answer: a simple sequence of molecules
Question: simple molecules
Answer: sugar, amino acids, nucleotides
Question: 4 types of macromolecules
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Answer: carbohydrates, lipids, proteins, nucleic acids
Question: plant cell walls are made of
Answer: cellulose
Question: complex carbohydrates are time-released packets of
Answer: energy
Question: most carbohydrates are ultimately converted into
Answer: glucose
Question: structural proteins
Answer: hair, fingernails, feathers, horns, cartilage, tendons
Question: protective proteins
Answer: help fight microorganisms
Question: regulatory proteins
Answer: control cell activity
Question: contractile proteins
Biology 101- Molecules of Life
Questions and Expert Answers the
Latest Version
Question: How much fibre per serving does a good source of fibre need to
have
Answer: 2.5-.5g per serving
Question: 96% of your body is composed of
Answer: oxygen, carbon, hydrogen, nitrogen
Question: organic compounds
Answer: composed of carbon, hydrogen and oxygen
Question: macromolecules
Answer: a simple sequence of molecules
Question: simple molecules
Answer: sugar, amino acids, nucleotides
Question: 4 types of macromolecules
, Page | 2
Answer: carbohydrates, lipids, proteins, nucleic acids
Question: plant cell walls are made of
Answer: cellulose
Question: complex carbohydrates are time-released packets of
Answer: energy
Question: most carbohydrates are ultimately converted into
Answer: glucose
Question: structural proteins
Answer: hair, fingernails, feathers, horns, cartilage, tendons
Question: protective proteins
Answer: help fight microorganisms
Question: regulatory proteins
Answer: control cell activity
Question: contractile proteins